Nest Milk Volcano Cake

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If you love sweets with a lot of filling, a creamy texture and a strong flavor, the Nest milk volcano cake is the perfect choice. With a fluffy pastry and a generous syrup that flows like creamy lava, it is visually irresistible and appeals to adults and children alike.

Made with Nest milkThis cake is a great choice for parties, special desserts or simply to surprise the family at the weekend. Learn the full recipe, dough, filling and tips for making the perfect volcano.

Dough ingredients

• 3 eggs
• 1 cup (tea) of sugar
• 1/2 cup oil
• 1 cup (tea) of milk
• 2 cups sifted wheat flour
• 1 tablespoon (soup) baking powder
• 1 spoon (tea) of vanilla extract (optional)

Ingredients for Volcano Nest Milk Syrup

• 1 can of condensed milk
• 200 ml heavy cream
• 4 tablespoons Nest Milk (or other powdered milk)
• 1 tablespoon butter

Preparation:

1. Cake batter:

1. Preheat the oven to 180°C.
2. Grease and flour a round pan with a hole in the middle.
3. In a bowl, beat the eggs with the sugar until the mixture is light and fluffy.
4. Add the oil, milk and vanilla, mixing well.
5. Gradually add the flour, stirring until incorporated.
6. Finally, add the yeast and mix gently.
7. Pour the batter into the pan and bake in the oven for a few minutes. 35 to 40 minutesor until golden brown and it passes the toothpick test.
8. Remove from the oven, allow to cool and carefully unmold.

2. Leite Ninho syrup (volcano filling):

1. In a saucepan, mix all the ingredients: condensed milk, cream, Ninho milk and butter.
2. Bring to the boil over medium heat, stirring constantly until thickened but not too firm (the texture should be creamy and runny).
3. Let it warm up a little before using.

3. Assembly:

• Place the unmolded cake on a plate with edges.
• Pour the warm syrup into the center of the cake, letting it run down like a volcano.
• Finish by sprinkling Ninho milk on topwith the aid of a sieve.

Golden tips

• If you want the center to be even more crowded, you can open the cake slightly with a spoonmaking a "crater" to accommodate more filling.
• Store in the fridge for up to 3 days, but it's best eaten fresh to enjoy the texture of the syrup.
• You can add chopped white chocolate in the syrupif you want an even richer version.